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Alemu TT, Kuyu CG. A review of the production, quality, and safety of traditionally fermented cereal-based alcoholic beverages in Ethiopia. Food Sci Nutr 2024; 12:3125-3136. [PMID: 38726402 PMCID: PMC11077225 DOI: 10.1002/fsn3.4012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 01/18/2024] [Accepted: 01/24/2024] [Indexed: 05/12/2024] Open
Abstract
In Ethiopia, a diverse array of cereal-based alcoholic beverages is being prepared and consumed. These traditional fermented drinks are distinct to specific regions and are prepared by locals using locally available raw materials according to cultural traditions. Notable among these are Tella, Areki, Keribo, Borde, and Shamita, renowned for their nutritional benefits and their role in ensuring food security. This paper explores existing literature regarding the production, quality, and safety of traditional cereal-based alcoholic beverages in Ethiopia. Despite the widespread consumption of these beverages, they have yet to be commercialized, mainly due to their perceived low quality. The uncommercialized processes and products demand more attention, particularly in light of the country's inflationary pressures. Additionally, these traditional fermented beverages significantly enhance health due to the presence of bioactive compounds and their nutritional value. Standardizing and modernizing production methods by integrating scientific knowledge, such as optimizing fermentation practices, is essential to fully capitalize on these traditional beverages. Equipping local producers with this knowledge can facilitate the transition to larger scale production. Furthermore, continued research is essential to maintaining overall quality and safety standards. Therefore, it is crucial to concentrate on enhancing the nutritional value and quality of traditional cereal-based beverages in the future. By illuminating these aspects, this review aims to enhance understanding of the traditional Ethiopian alcoholic beverage industry and its potential for elevating quality and safety standards. Moreover, the review explores these beverages' cultural significance, consumption patterns, and associated health risks.
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Affiliation(s)
- Tolcha Techane Alemu
- Department of Post‐Harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
| | - Chala G. Kuyu
- Department of Post‐Harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
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2
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Odukoya JO, De Saeger S, De Boevre M, Adegoke GO, Devlieghere F, Croubels S, Antonissen G, Odukoya JO, Njobeh PB. Influence of traditional dehulling on mycotoxin reduction and GC-HRTOF-MS metabolites profile of fermented maize products. Heliyon 2024; 10:e23025. [PMID: 38205294 PMCID: PMC10776939 DOI: 10.1016/j.heliyon.2023.e23025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 11/23/2023] [Accepted: 11/23/2023] [Indexed: 01/12/2024] Open
Abstract
Contamination with mycotoxins has been a worldwide food safety concern for several decades, and food processing has been suggested as a potential method to mitigate their presence. In this study, the influence of traditional dehulling (TD) on the mycotoxin reduction and metabolites profile of fermented white maize products obtained via natural and three controlled fermentation methods (involving Lactobacillus fermentum, Lactobacillus plantarum, and their mixed cultures) was examined. Gas chromatography coupled with high resolution time-of-flight mass spectrometry (GC-HRTOF-MS) and ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) were employed. TD brought the levels of fumonisin B1 (FB1) and B2 (FB2) in the white maize below the regulatory limit set by the European Union (EU) for maize consumed by humans. While TD increased the concentration of several mycotoxins in the fermented maize products obtained from other studied fermentation methods, it primarily reduced aflatoxin B1 (AFB1), FB1, deoxynivalenol, and 15-acetyldeoxynivalenol in the L. plantarum-fermented products. By tempering the dehulled maize, a solid-state fermentation process began. This was used in TD to make it easier to remove the pericarp. GC-HR-TOF-MS metabolomics revealed that TD brought about the generation of 12 additional compounds in the dehulled maize though some metabolites in the whole maize were lost/biotransformed. The fermented dehulled maize products obtained from the four studied fermentation procedures contained fewer compounds than the fermented whole maize products. Overall, the analysis showed that all fermented maize (whole and dehulled) produced had varied nutritional metabolites and mycotoxin concentrations below the EU maximum level, except for fermented maize obtained from mixed strains (AFB1 + AFB2 > 4.0 g/kg).
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Affiliation(s)
- Julianah Olayemi Odukoya
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
- Centre of Excellence in Mycotoxicology & Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium
- Department of Food Science and Technology, Kwara State University, Malete, PMB 1530, Ilorin, Kwara State, Nigeria
| | - Sarah De Saeger
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
- Centre of Excellence in Mycotoxicology & Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium
| | - Marthe De Boevre
- Centre of Excellence in Mycotoxicology & Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium
| | - Gabriel Olaniran Adegoke
- Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria
- Department of Biological Sciences, Dominion University, Ibadan, Nigeria
| | - Frank Devlieghere
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Siska Croubels
- Department of Pharmacology, Toxicology and Biochemistry, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Gunther Antonissen
- Department of Pharmacology, Toxicology and Biochemistry, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
- Department of Pathology, Bacteriology and Avian Diseases, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Johnson Oluwaseun Odukoya
- Bader College, Queen's University (Canada), Herstmonceux Castle, Hailsham, East Sussex, United Kingdom
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
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Chioma Mgbodile F, Nwagu TNT. Probiotic therapy, African fermented foods and food-derived bioactive peptides in the management of SARS-CoV-2 cases and other viral infections. BIOTECHNOLOGY REPORTS 2023; 38:e00795. [PMID: 37041970 PMCID: PMC10066861 DOI: 10.1016/j.btre.2023.e00795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 03/20/2023] [Accepted: 03/27/2023] [Indexed: 04/04/2023]
Abstract
The current paper focuses on the impact of probiotics, African fermented foods and bioactive peptides on severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection severity and related viral infections. Using probiotics or bioactive peptides as therapeutic adjuncts appears superior to standard care alone. Probiotics play critical roles in innate and adaptive immune modulation by balancing the gut microbiota to combat viral infections, secondary bacterial infections and microbial dysbiosis. African fermented foods contain abundant potential probiotic microorganisms such as the lactic acid bacteria (LAB), Saccharomyces, and Bacillus. More so, fermented food-derived bioactive peptides play vital roles in preventing cardiovascular diseases, hypertension, lung injury, diabetes, and other COVID-19 comorbidities. Regularly incorporating potential probiotics and bioactive peptides into diets should enable a build-up of the benefits in the body system that may result in a better prognosis, especially in COVID-19 patients with underlying complexities. Despite the reported therapeutic potentials of probiotics and fermented foods, numerous setbacks exist regarding their application in disease management. These shortfalls underscore an evident need for more studies to evaluate the specific potentials of probiotics and traditional fermented foods in ameliorating SARS-CoV-2 and other viral infections.
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Chang J, Luo H, Li L, Zhang J, Harvey J, Zhao Y, Zhang G, Liu Y. Mycotoxin risk management in maize gluten meal. Crit Rev Food Sci Nutr 2023; 64:7687-7706. [PMID: 36995226 DOI: 10.1080/10408398.2023.2190412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
Abstract
Maize gluten meal (MGM) is a by-product of maize starch and ethanol, produced by the wet milling process. Its high protein content makes it a preferred ingredient in feed. Given the high prevalence of mycotoxins in maize globally, they pose a significant challenge to use of MGM for feed: wet milling could concentrate certain mycotoxins in gluten components, and mycotoxin consumption affects animal health and can contaminate animal-source foods. To help confront this issue, this paper summarizes mycotoxin occurrence in maize, distribution during MGM production and mycotoxin risk management strategies for MGM through a comprehensive literature review. Available data emphasize the importance of mycotoxin control in MGM and the necessity of a systematic control approach, which includes: good agriculture practices (GAP) in the context of climate change, degradation of mycotoxin during MGM processing with SO2 and lactic acid bacteria (LAB) and the prospect of removing or detoxifying mycotoxins using emerging technologies. In the absence of mycotoxin contamination, MGM represents a safe and economically critical component of global animal feed. With a holistic risk assessment-based, seed-to-MGM-feed systematic approach to reducing and decontaminating mycotoxins in maize, costs and negative health impacts associated with MGM use in feed can be effectively reduced.
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Affiliation(s)
- Jinghua Chang
- Mars Global Food Safety Center, Mars Inc, Beijing, China
| | - Hao Luo
- Mars Global Food Safety Center, Mars Inc, Beijing, China
| | - Lin Li
- Mars Global Food Safety Center, Mars Inc, Beijing, China
| | - Junnan Zhang
- Mars Global Food Safety Center, Mars Inc, Beijing, China
| | - Jagger Harvey
- Department of Plant Pathology, Kansas State University, Manhattan, Kansas, USA
| | - Yueju Zhao
- Mars Global Food Safety Center, Mars Inc, Beijing, China
| | - Guangtao Zhang
- Mars Global Food Safety Center, Mars Inc, Beijing, China
| | - Yang Liu
- School of Food Science and Engineering, Foshan University, Foshan, China
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Ergün BG, Laçın K, Çaloğlu B, Binay B. Second generation Pichia pastoris strain and bioprocess designs. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2022; 15:150. [PMID: 36581872 PMCID: PMC9798597 DOI: 10.1186/s13068-022-02234-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 12/04/2022] [Indexed: 12/30/2022]
Abstract
Yeast was the first microorganism used by mankind for biotransformation processes that laid the foundations of industrial biotechnology. In the last decade, Pichia pastoris has become the leading eukaryotic host organism for bioproduct generation. Most of the P. pastoris bioprocess operations has been relying on toxic methanol and glucose feed. In the actual bioeconomy era, for sustainable value-added bioproduct generation, non-conventional yeast P. pastoris bioprocess operations should be extended to low-cost and renewable substrates for large volume bio-based commodity productions. In this review, we evaluated the potential of P. pastoris for the establishment of circular bioeconomy due to its potential to generate industrially relevant bioproducts from renewable sources and waste streams in a cost-effective and environmentally friendly manner. Furthermore, we discussed challenges with the second generation P. pastoris platforms and propose novel insights for future perspectives. In this regard, potential of low cost substrate candidates, i.e., lignocellulosic biomass components, cereal by-products, sugar industry by-products molasses and sugarcane bagasse, high fructose syrup by-products, biodiesel industry by-product crude glycerol, kitchen waste and other agri-food industry by products were evaluated for P. pastoris cell growth promoting effects and recombinant protein production. Further metabolic pathway engineering of P. pastoris to construct renewable and low cost substrate utilization pathways was discussed. Although, second generation P. pastoris bioprocess operations for valorisation of wastes and by-products still in its infancy, rapidly emerging synthetic biology tools and metabolic engineering of P. pastoris will pave the way for more sustainable environment and bioeconomy. From environmental point of view, second generation bioprocess development is also important for waste recycling otherwise disposal of carbon-rich effluents creates environmental concerns. P. pastoris high tolerance to toxic contaminants found in lignocellulosic biomass hydrolysate and industrial waste effluent crude glycerol provides the yeast with advantages to extend its applications toward second generation P. pastoris strain design and bioprocess engineering, in the years to come.
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Affiliation(s)
- Burcu Gündüz Ergün
- grid.18376.3b0000 0001 0723 2427National Nanotechnology Research Center (UNAM), Bilkent University, 06800 Ankara, Turkey ,Biotechnology Research Center, Ministry of Agriculture and Forestry, 06330 Ankara, Turkey
| | - Kübra Laçın
- grid.448834.70000 0004 0595 7127Department of Bioengineering, Gebze Technical University, 41400 Gebze, Kocaeli Turkey
| | - Buse Çaloğlu
- grid.448834.70000 0004 0595 7127Department of Bioengineering, Gebze Technical University, 41400 Gebze, Kocaeli Turkey
| | - Barış Binay
- grid.448834.70000 0004 0595 7127Department of Bioengineering, Gebze Technical University, 41400 Gebze, Kocaeli Turkey ,grid.448834.70000 0004 0595 7127BAUZYME Biotechnology Co., Gebze Technical University Technopark, 41400 Gebze Kocaeli, Turkey
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Luparelli AV, Saadoun JH, Lolli V, Lazzi C, Sforza S, Caligiani A. Dynamic changes in molecular composition of black soldier fly prepupae and derived biomasses with microbial fermentation. Food Chem X 2022; 14:100327. [PMID: 35601212 PMCID: PMC9117553 DOI: 10.1016/j.fochx.2022.100327] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 04/12/2022] [Accepted: 05/05/2022] [Indexed: 01/25/2023] Open
Abstract
Lactic fermentation was used as unconventional way to valorise black soldier fly prepupae and by-products. Black soldier fly biomasses (prepupae, pupuria and adult flies) were characterized before and after fermentation. LAB fermentation modified insect protein and lipid but not chitin fraction. Fermentation improved BSF biomasses in terms of unsaturated fatty acids and essential amino acids.
Black soldier fly (BSF) is being increasingly used for agro-food by-products valorisation. Adult flies, puparia, and excess of prepupae are the by-products of this process, which could be further valorised. Lactic fermentation of BSF biomasses with two different strains (L. rhamnosus and L. plantarum) has been used for this purpose. Deep changes in the molecular composition were observed, without significant differences related to the different strains used. The lipid and protein fractions were the most impacted. Fermentation enriched the biomass in monounsaturated and polyunsaturated fatty acids and essential amino acids, significantly improving the nutritional properties of the substrates. Although not particularly marked, a proteolytic activity of lactobacilli was observed on the BSF muscular and cuticular proteins, especially in the samples of adult flies and puparia, where fermentation resulted more effective. Conversely, there was no evidence of chitinolytic activity.
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Affiliation(s)
- Anna Valentina Luparelli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/a, 43124 Parma, Italy
| | - Jasmine Hadj Saadoun
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/a, 43124 Parma, Italy
| | - Veronica Lolli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/a, 43124 Parma, Italy
| | - Camilla Lazzi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/a, 43124 Parma, Italy
| | - Stefano Sforza
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/a, 43124 Parma, Italy
| | - Augusta Caligiani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/a, 43124 Parma, Italy
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Nasrollahzadeh A, Mokhtari S, Khomeiri M, Saris P. Mycotoxin detoxification of food by lactic acid bacteria. INTERNATIONAL JOURNAL OF FOOD CONTAMINATION 2022. [DOI: 10.1186/s40550-021-00087-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractToday, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin detoxification of food and feed has been a technically uphill task for the industry. In the twenty-first century, the public demand is healthy food with minimum use of chemicals and preservatives. Among all the fungal inhibition and mycotoxin detoxification methods so far developed for food, biopreservation and biodetoxification have been found safe and reliable. Nowadays, lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and mycotoxin detoxification capability. The occurrence of fungul growth in the food chain can lead to health problems such as mycotoxicosis and cancer to humans due to producing mycotoxins such as aflatoxins. Biopreservation is among the safest and most reliable methods for inhibition of fungi in food. This review highlights the great potential of LAB as biodetoxificant by summarizing various reported detoxification activities of LAB against fungal mycotoxins released into foods. Mechanisms of mycotoxin detoxification, also the inherent and environmental factors affecting detoxifying properties of LAB are also covered.
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Ilango S, Antony U. Probiotic microorganisms from non-dairy traditional fermented foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.034] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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9
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Oyeyinka AT, Siwela M, Pillay K. A mini review of the physicochemical properties of amahewu, a Southern African traditional fermented cereal grain beverage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112159] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Awobusuyi TD, Oyeyinka SA, Siwela M, Amonsou EO. Nutritional properties of provitamin A-biofortified maize amahewu prepared using different inocula. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101217] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Falade KO, Akinrinde IM. Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars, and cracked and dehulled African locust bean using selected Bacillus spp. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2749-2760. [PMID: 34194110 PMCID: PMC8196176 DOI: 10.1007/s13197-020-04782-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/24/2020] [Accepted: 09/09/2020] [Indexed: 11/25/2022]
Abstract
Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars and dehulled African locust bean using selected Bacillus spp. were investigated. The CIE Lab, pH, titratable acidity, temperature and viable cells of the fermented cotyledons count increased significantly (p < 0.05) during the 5 days fermentation period. The CIE (Lab) varied with method of dehulling of cotyledons prior to and during fermentation, drying and milling. Protein content of African locust bean (25.50-40.25%) and soybean (40.15-50.60%) increased, but carbohydrate content reduced during fermentation of African locust bean (30.20-15.08%) and soybeans (18.21-12.08%). Adsorption isotherm patterns of the dried and milled African locust bean and soybean cultivars were sigmoidal. Of the eight models used, the BET and GAB models gave good fit, with a good correlation coefficient (0.95-0.76) and low average (81.93-14.82). The GAB had better fit, greater relevance and theoretical significance when compared with other models. Cracking to remove cotyledons from locust beans prior to fermentation yielded condiment with better aesthetic appeal and nutritional qualities than the traditional cooking for extensive period used for dehulling and softening of African locust bean seeds.
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Affiliation(s)
- Kolawole O. Falade
- Department of Food Technology, University of Ibadan, Ibadan, Nigeria
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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Maakelo PK, Bultosa G, Kobue-Lekalake RI, Gwamba J, Sonno K. Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability. Heliyon 2021; 7:e07128. [PMID: 34095595 PMCID: PMC8167226 DOI: 10.1016/j.heliyon.2021.e07128] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 03/07/2021] [Accepted: 05/18/2021] [Indexed: 01/21/2023] Open
Abstract
Mageu is a non-alcoholic fermented gruel processed from cereal grains, mostly maize and is widely consumed in the Southern African region. The refined maize meal used for mageu processing is limited in dietary fiber, B-vitamins, vitamin C, carotenoids, omega-3 fatty acids and minerals because of bran removal during milling. Fortification with plant carotenoid sources may be an effective method to supply potent antioxidants such as lycopene and beta-carotene that help preventing vitamin A deficiency related diseases. The objective of this study was to investigate the effects of three levels of watermelon pulp powder fortifications (5g, 10g, and 15g) on the physicochemical and sensory acceptability of maize mageu. Significant difference (p < 0.05) was found for crude protein, ash, titratable acidity, and total carotenoid contents among the mageu samples. The percentage protein, ash, titratable acidity (TA), vitamin C (mg/100g) and total carotenoids (TC) (μg/g) contents for the mageu samples ranged between 10.60-13.70, 0.53-0.86, 0.08-0.15, 8.81-17.60 and 0.00-51.60, respectively. There was an increase in the protein, ash, TA, vitamin C and TC contents with an increasing level of watermelon pulp fortification. When watermelon pulp fortification increased to 15g, total carotenoids content increased significantly which shows the potential to fortify mageu with lycopene, the major carotenoid in the watermelon pulp, as well beta-carotene a pro-vitamin A carotenoid. Furthermore, the sensory attributes of the mageu sample fortified with 15g watermelon pulp was liked significantly (p < 0.05) more by a consumer panel. The study showed the potential of an acceptable maize mageu fortification with watermelon pulp powder to increase its nutritional and bioactive compounds, particularly lycopene.
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Affiliation(s)
| | - Geremew Bultosa
- Department of Food Science and Technology, BUAN, P. Bag 0027, Gaborone, Botswana
| | | | - John Gwamba
- Department of Food Science and Technology, BUAN, P. Bag 0027, Gaborone, Botswana
| | - Kethabile Sonno
- Department of Food Science and Technology, BUAN, P. Bag 0027, Gaborone, Botswana
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Rubio-Castillo ÁE, Santiago-López L, Vallejo-Cordoba B, Hernández-Mendoza A, Sáyago-Ayerdi SG, González-Córdova AF. Traditional non-distilled fermented beverages from Mexico to based on maize: An approach to Tejuino beverage. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2020.100283] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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14
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Meijer N, Kleter G, de Nijs M, Rau ML, Derkx R, van der Fels-Klerx HJ. The aflatoxin situation in Africa: Systematic literature review. Compr Rev Food Sci Food Saf 2021; 20:2286-2304. [PMID: 33682354 DOI: 10.1111/1541-4337.12731] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 01/16/2021] [Accepted: 02/01/2021] [Indexed: 11/29/2022]
Abstract
Contamination of African staple foods is a major issue for human and animal health, nutrition, and trade. This review aimed to collect and synthesize the available evidence on geographical spread, scale of contamination, disease burden, economic impact, and mitigation measures for aflatoxins in Africa by way of a systematic literature review. This knowledge can enhance management strategies for the major challenges to combat aflatoxins. The search was conducted by applying a predefined search strategy, using bibliographic databases and websites, covering the period 2010 to 2018. Results showed that maize, peanuts, and animal feeds were the most studied commodities. For maize, all studies indicated mean AFB1 to exceed the European Union legal limit. From studies on contamination levels and biomarkers, it is clear that overall exposure is high, leading to a substantial increase in long-term disease burden. In addition, concentrations in food occasionally can reach very high levels, causing acute aflatoxicoses. The trade-related impact of aflatoxin contamination was mainly evaluated from the standpoint of aflatoxin regulation affecting products imported from Africa. There was a limited number of studies on health-related economic impacts, pointing out a gap in peer-reviewed literature. A number of mitigation measures have been developed, but proof of cost-effectiveness or even costs alone of the practices is often lacking. We recommend more emphasis to be put in peer-reviewed studies on evidence-based cost-effective mitigation strategies for aflatoxins, on the scale and spread of the problem and its impacts on public health and economics for use in evidence-based policies.
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Affiliation(s)
- Nathan Meijer
- Wageningen Food Safety Research (WFSR), Wageningen, The Netherlands
| | - Gijs Kleter
- Wageningen Food Safety Research (WFSR), Wageningen, The Netherlands
| | - Monique de Nijs
- Wageningen Food Safety Research (WFSR), Wageningen, The Netherlands
| | - Marie-Luise Rau
- Wageningen Economic Research (WECR), Den Haag, The Netherlands
| | - Ria Derkx
- Wageningen University & Research - Library, Wageningen, The Netherlands
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Ragoubi C, Quintieri L, Greco D, Mehrez A, Maatouk I, D’Ascanio V, Landoulsi A, Avantaggiato G. Mycotoxin Removal by Lactobacillus spp. and Their Application in Animal Liquid Feed. Toxins (Basel) 2021; 13:toxins13030185. [PMID: 33801544 PMCID: PMC8000088 DOI: 10.3390/toxins13030185] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/23/2021] [Accepted: 02/25/2021] [Indexed: 11/16/2022] Open
Abstract
The removal of mycotoxins from contaminated feed using lactic acid bacteria (LAB) has been proposed as an inexpensive, safe, and promising mycotoxin decontamination strategy. In this study, viable and heat-inactivated L. acidophilus CIP 76.13T and L. delbrueckii subsp. bulgaricus CIP 101027T cells were investigated for their ability to remove aflatoxin B1 (AFB1), ochratoxin A (OTA), zearalenone (ZEA), and deoxynivalenol (DON) from MRS medium and PBS buffer over a 24 h period at 37 °C. LAB decontamination activity was also assessed in a ZEA-contaminated liquid feed (LF). Residual mycotoxin concentrations were determined by UHPLC-FLD/DAD analysis. In PBS, viable L. acidophilus CIP 76.13T and L. delbrueckii subsp. bulgaricus CIP 101027T cells removed up to 57% and 30% of ZEA and DON, respectively, while AFB1 and OTA reductions were lower than 15%. In MRS, 28% and 33% of ZEA and AFB1 were removed, respectively; OTA and DON reductions were small (≤15%). Regardless of the medium, heat-inactivated cells produced significantly lower mycotoxin reductions than those obtained with viable cells. An adsorption mechanism was suggested to explain the reductions in AFB1 and OTA, while biodegradation could be responsible for the removal of ZEA and DON. Both viable LAB strains reduced ZEA by 23% in contaminated LF after 48 h of incubation. These findings suggest that LAB strains of L. acidophilus CIP 76.13T and L. delbrueckii subsp. bulgaricus CIP 101027T may be applied in the feed industry to reduce mycotoxin contamination.
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Affiliation(s)
- Chaima Ragoubi
- Risques liés aux Stress Environnement aux, Lute et Prévention, Faculté des Sciences de Bizerte, Université de Carthage, Zarzouna 7021, Tunisia; (C.R.); (A.M.); (I.M.); (A.L.)
| | - Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy, 70126 Bari, Italy; (L.Q.); (D.G.); (V.D.)
| | - Donato Greco
- Institute of Sciences of Food Production, National Research Council of Italy, 70126 Bari, Italy; (L.Q.); (D.G.); (V.D.)
| | - Amel Mehrez
- Risques liés aux Stress Environnement aux, Lute et Prévention, Faculté des Sciences de Bizerte, Université de Carthage, Zarzouna 7021, Tunisia; (C.R.); (A.M.); (I.M.); (A.L.)
| | - Imed Maatouk
- Risques liés aux Stress Environnement aux, Lute et Prévention, Faculté des Sciences de Bizerte, Université de Carthage, Zarzouna 7021, Tunisia; (C.R.); (A.M.); (I.M.); (A.L.)
| | - Vito D’Ascanio
- Institute of Sciences of Food Production, National Research Council of Italy, 70126 Bari, Italy; (L.Q.); (D.G.); (V.D.)
| | - Ahmed Landoulsi
- Risques liés aux Stress Environnement aux, Lute et Prévention, Faculté des Sciences de Bizerte, Université de Carthage, Zarzouna 7021, Tunisia; (C.R.); (A.M.); (I.M.); (A.L.)
| | - Giuseppina Avantaggiato
- Institute of Sciences of Food Production, National Research Council of Italy, 70126 Bari, Italy; (L.Q.); (D.G.); (V.D.)
- Correspondence:
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Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage. Int J Microbiol 2021; 2020:8891259. [PMID: 33488731 PMCID: PMC7803167 DOI: 10.1155/2020/8891259] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 10/08/2020] [Accepted: 11/26/2020] [Indexed: 11/17/2022] Open
Abstract
Ethiopia is one of the countries where a wide variety of traditional fermented beverages are produced and consumed for a long time. Traditional fermented beverages are those which are indigenous to a particular area and have been developed by the people using age-old techniques from locally available raw materials. Some of Ethiopian indigenous traditional fermented beverages products are Cheka, Keribo, Borde, Areki, Tella, Shamita, Booka, and Korefe, in which fermentation is natural and involves mixed cultures of microbes. The most common fermenting microorganisms, lactic acid bacteria and yeast, are used as probiotics, for improvement of organoleptic properties, for provision of nutritional quality and biopreservative. The nature of beverage preparation in Ethiopia, traditional household processing, associated microorganisms with a fermented beverage, and their contribution toward improving the nutritional value and safety, the extent, and its prospect in supporting the livelihood of people in Ethiopia need concern. Therefore, in the future, to improve its quality, it is important to standardize the methods of beverage fermentation processes.
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Schaarschmidt S, Fauhl-Hassek C. The fate of mycotoxins during secondary food processing of maize for human consumption. Compr Rev Food Sci Food Saf 2020; 20:91-148. [PMID: 33443798 DOI: 10.1111/1541-4337.12657] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 07/26/2020] [Accepted: 09/21/2020] [Indexed: 12/16/2022]
Abstract
Mycotoxins are naturally occurring fungal metabolites that are associated with health hazards and are widespread in cereals including maize. The most common mycotoxins in maize that occur at relatively high levels are fumonisins (FBs), zearalenone, and aflatoxins; furthermore, other mycotoxins such as deoxynivalenol and ochratoxin A are frequently present in maize. For these toxins, maximum levels are laid down in the European Union (EU) for maize raw materials and maize-based foods. The current review article gives a comprehensive overview on the different mycotoxins (including mycotoxins not regulated by EU law) and their fate during secondary processing of maize, based on the data published in the scientific literature. Furthermore, potential compliance with the EU maximum levels is discussed where appropriate. In general, secondary processing can impact mycotoxins in various ways. Besides changes in mycotoxin levels due to fractionation, dilution, and/or concentration, mycotoxins can be affected in their chemical structure (causing degradation or modification) or be released from or bound to matrix components. In the current review, a special focus is set on the effect on mycotoxins caused by different heat treatments, namely, baking, roasting, frying, (pressure) cooking, and extrusion cooking. Production processes involving multiple heat treatments are exemplified with the cornflakes production. For that, potential compliance with FB maximum levels was assessed. Moreover, effects of fermentation of maize matrices and production of maize germ oil are covered by this review.
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Affiliation(s)
- Sara Schaarschmidt
- Department Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Carsten Fauhl-Hassek
- Department Safety in the Food Chain, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
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18
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Nitrogen Fixation in Pozol, a Traditional Fermented Beverage. Appl Environ Microbiol 2020; 86:AEM.00588-20. [PMID: 32503911 DOI: 10.1128/aem.00588-20] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Accepted: 06/03/2020] [Indexed: 11/20/2022] Open
Abstract
Traditional fermentations have been widely studied from the microbiological point of view, but little is known from the functional perspective. In this work, nitrogen fixation by free-living nitrogen-fixing bacteria was conclusively demonstrated in pozol, a traditional Mayan beverage prepared with nixtamalized and fermented maize dough. Three aspects of nitrogen fixation were investigated to ensure that fixation actually happens in the dough: (i) the detection of acetylene reduction activity directly in the substrate, (ii) the presence of potential diazotrophs, and (iii) an in situ increase in acetylene reduction by inoculation with one of the microorganisms isolated from the dough. Three genera were identified by sequencing the 16S rRNA and nifH genes as Kosakonia, Klebsiella, and Enterobacter, and their ability to fix nitrogen was confirmed.IMPORTANCE Nitrogen-fixing bacteria are found in different niches, as symbionts in plants, in the intestinal microbiome of several insects, and as free-living microorganisms. Their use in agriculture for plant growth promotion via biological nitrogen fixation has been extensively reported. This work demonstrates the ecological and functional importance that these bacteria can have in food fermentations, reevaluating the presence of these genera as an element that enriches the nutritional value of the dough.
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Cason ED, Mahlomaholo BJ, Taole MM, Abong GO, Vermeulen JG, de Smidt O, Vermeulen M, Steyn L, Valverde A, Viljoen B. Bacterial and Fungal Dynamics During the Fermentation Process of Sesotho, a Traditional Beer of Southern Africa. Front Microbiol 2020; 11:1451. [PMID: 32695089 PMCID: PMC7339052 DOI: 10.3389/fmicb.2020.01451] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Accepted: 06/04/2020] [Indexed: 12/21/2022] Open
Abstract
Sesotho is an indigenous cereal-based fermented drink traditionally produced in the mountain kingdom of Lesotho, Southern Africa. The present study sought to examine the microbial (bacterial and fungal) community composition of Sesotho at five fermentation stages in five different locations. Using culture-independent (Illumina sequencing) techniques it was found that the bacterial communities followed similar successional patterns during the fermentation processes, regardless of geographical location and recipe variation between breweries. The most abundant bacterial taxa belonged to the phyla Firmicutes (66.2% of the reads on average) and Proteobacteria (22.1%); the families Lactobacillaceae (54.9%), Enterobacteriaceae (14.4%) and Leoconostrocaceae (8.1%); and the genera Lactobacillus (54%), Leuconostoc (10.7%), Leptotrichia (8.5%), and Weissella (5.5%). Most fungal taxa were from the phyla Ascomycota (60.7%) and Mucoromycota (25.3%); the families Rhizopodaceae (25.3%), Nectriaceae (24.2%), Saccharomycetaceae (16%) and Aspergillaceae (6.7%); and the genera Rhizopus (25.3%), Saccharomyces (9.6%), and Aspergillus (2.5%). Lactic acid bacteria (LAB) such as Enterococcus, Pediococcus, Lactobacillus, Leuconostoc, and Wiesella; as well as yeasts belonging to the genus Saccharomyces, were dominant in all breweries during the production of Sesotho. Several pathogenic and food spoilage microorganisms (e.g., Escherichia, Shigella, Klebsiella, etc.) were also present, but the study demonstrated the safety potential of the Sesotho fermentation process, as these microbial groups decline throughout Sesotho production. The functional profiles of the different brewing steps showed that the process is dominated by chemoheterotrophic and fermentative metabolisms. This study reveals, for the first time, the complex microbial dynamics that occur during Sesotho production.
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Affiliation(s)
- Errol D. Cason
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
- Department of Animal, Wildlife, and Grassland Sciences, University of the Free State, Bloemfontein, South Africa
| | - Bokang J. Mahlomaholo
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Matšepo M. Taole
- Department of Biology, National University of Lesotho, Maseru, Lesotho
| | - George Ooko Abong
- Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi, Kenya
| | - Jan-G Vermeulen
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Olga de Smidt
- Centre for Applied Food Sustainability and Biotechnology (CAFSaB), Central University of Technology, Bloemfontein, South Africa
| | - Marcele Vermeulen
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Laurinda Steyn
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Angel Valverde
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Bennie Viljoen
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
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Abstract
Maize and its derived fermented products, as with other cereals, are fundamental for human nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid bacteria (LAB) and yeasts, are responsible for maize fermentation, thus increasing its nutritional value and extending the products’ shelf-life. Other microorganisms involved, such as molds, acetic acid bacteria, and Bacillus spp. can contribute to the final product characteristics. This review gives an overview of the impact of the activities of this complex microbiota on maize product development and attributes. In particular, starting from amylolytic activity, which is able to increase sugar availability and influence the microbial succession and production of exopolysaccharides, vitamins, and antimicrobial compounds, which improve the nutritional value. Further activities are also considered with positive effects on the safety profile, such as phytates detoxification and mycotoxins reduction.
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21
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Fungal detoxification of coffee pulp by solid-state fermentation. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2019.101467] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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22
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Adebiyi JA, Kayitesi E, Adebo OA, Changwa R, Njobeh PB. Food fermentation and mycotoxin detoxification: An African perspective. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106731] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Byakika S, Mukisa IM, Wacoo AP, Kort R, Byaruhanga YB, Muyanja C. Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages. INTERNATIONAL JOURNAL OF FOOD CONTAMINATION 2019. [DOI: 10.1186/s40550-019-0074-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Agyei D, Owusu-Kwarteng J, Akabanda F, Akomea-Frempong S. Indigenous African fermented dairy products: Processing technology, microbiology and health benefits. Crit Rev Food Sci Nutr 2019; 60:991-1006. [DOI: 10.1080/10408398.2018.1555133] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Dominic Agyei
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - James Owusu-Kwarteng
- Department of Food Science and Technology, University of Energy and Natural Resources, Sunyani, Ghana
| | - Fortune Akabanda
- Department of Applied Biology, University for Development Studies, Navrongo, Ghana
| | - Samuel Akomea-Frempong
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana
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Chibuike O A, Agwaranze DI, Aliba NV, Chukwuma K A, Blessing N C. Fermentation by Lactic Acid Bacteria Consortium and its Effect on Anti-nutritional Factors in Maize Flour. ACTA ACUST UNITED AC 2018. [DOI: 10.3923/jbs.2019.17.23] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Embashu W, Iileka O, Nantanga KK. Namibian opaque beer: a review. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.533] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Werner Embashu
- Science and Technology Division, Multidisciplinary Research Center; University of Namibia; Windhoek, Khomas Namibia
| | - Ottilie Iileka
- Department of Lower Primary Education, Faculty of Education; University of Namibia; Ongwediva, Oshana Namibia
| | - Komeine K.M. Nantanga
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources; Windhoek, Khomas Namibia
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27
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El Sheikha AF, Hu DM. Molecular techniques reveal more secrets of fermented foods. Crit Rev Food Sci Nutr 2018; 60:11-32. [DOI: 10.1080/10408398.2018.1506906] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Aly Farag El Sheikha
- Jiangxi Agricultural University, Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Nanchang, China
- McMaster University, Department of Biology, Hamilton, Ontario, Canada
- Minufiya University, Faculty of Agriculture, Department of Food Science and Technology, Shibin El Kom, Minufiya Government, Egypt
| | - Dian-Ming Hu
- Jiangxi Agricultural University, Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Nanchang, China
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28
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Torres-León C, Ramírez-Guzman N, Londoño-Hernandez L, Martinez-Medina GA, Díaz-Herrera R, Navarro-Macias V, Alvarez-Pérez OB, Picazo B, Villarreal-Vázquez M, Ascacio-Valdes J, Aguilar CN. Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00052] [Citation(s) in RCA: 110] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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29
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Knutsen HK, Barregård L, Bignami M, Brüschweiler B, Ceccatelli S, Cottrill B, Dinovi M, Edler L, Grasl-Kraupp B, Hogstrand C, Hoogenboom LR, Nebbia CS, Petersen A, Rose M, Roudot AC, Schwerdtle T, Vleminckx C, Vollmer G, Wallace H, Dall'Asta C, Gutleb AC, Humpf HU, Galli C, Metzler M, Oswald IP, Parent-Massin D, Binaglia M, Steinkellner H, Alexander J. Appropriateness to set a group health-based guidance value for fumonisins and their modified forms. EFSA J 2018; 16:e05172. [PMID: 32625807 PMCID: PMC7009576 DOI: 10.2903/j.efsa.2018.5172] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
The EFSA Panel on Contaminants in the Food Chain (CONTAM) established a tolerable daily intake (TDI) for fumonisin B1 (FB 1) of 1.0 μg/kg body weight (bw) per day based on increased incidence of megalocytic hepatocytes found in a chronic study with mice. The CONTAM Panel considered the limited data available on toxicity and mode of action and structural similarities of FB 2-6 and found it appropriate to include FB 2, FB 3 and FB 4 in a group TDI with FB 1. Modified forms of FBs are phase I and phase II metabolites formed in fungi, infested plants or farm animals. Modified forms also arise from food or feed processing, and include covalent adducts with matrix constituents. Non-covalently bound forms are not considered as modified forms. Modified forms of FBs identified are hydrolysed FB 1-4 (HFB 1-4), partially hydrolysed FB 1-2 (pHFB 1-2), N-(carboxymethyl)-FB 1-3 (NCM-FB 1-3), N-(1-deoxy-d-fructos-1-yl)-FB 1 (NDF-FB 1), O-fatty acyl FB 1, N-fatty acyl FB 1 and N-palmitoyl-HFB 1. HFB 1, pHFB 1, NCM-FB 1 and NDF-FB 1 show a similar toxicological profile but are less potent than FB 1. Although in vitro data shows that N-fatty acyl FBs are more toxic in vitro than FB 1, no in vivo data were available for N-fatty acyl FBs and O-fatty acyl FBs. The CONTAM Panel concluded that it was not appropriate to include modified FBs in the group TDI for FB 1-4. The uncertainty associated with the present assessment is high, but could be reduced provided more data are made available on occurrence, toxicokinetics and toxicity of FB 2-6 and modified forms of FB 1-4.
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Adinsi L, Mestres C, Akissoé N, Vieira-Dalodé G, Anihouvi V, Durand N, Hounhouigan DJ. Comprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from West Africa. A diagnostic for a future re-engineering. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.06.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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Fayemi OE, Taylor JRN, Buys EM. Potential for prevention of non-O157 Shiga toxin-producingEscherichia colicontamination in traditionally fermented African maize gruel by fermentative probioticLactobacillus plantarum. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13373] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Olanrewaju E. Fayemi
- Department of Food Science; University of Pretoria; Private Bag X 20, Hatfield 0028 Pretoria South Africa
| | - John R. N. Taylor
- Department of Food Science; University of Pretoria; Private Bag X 20, Hatfield 0028 Pretoria South Africa
| | - Elna M. Buys
- Department of Food Science; University of Pretoria; Private Bag X 20, Hatfield 0028 Pretoria South Africa
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32
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Muyonga JH, Nansereko S, Steenkamp I, Manley M, Okoth JK. Traditional African Foods and Their Potential to Contribute to Health and Nutrition. ADVANCES IN ENVIRONMENTAL ENGINEERING AND GREEN TECHNOLOGIES 2017. [DOI: 10.4018/978-1-5225-0591-4.ch015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
The nutritional state of large segments of the African population remains alarming despite the positive socio-economic development that is taking place. The most significant nutritional problems include undernutrition, iron deficiency and vitamin A deficiency. Malnutrition and deficiencies also exacerbate a number of other diseases and health conditions. Besides undernutrition, the prevalence of overnutrition and obesity on the African continent are rising, as are the associated health conditions such as diabetes and coronary heart diseases. This chapter outlines the unique nutritional and bioactive properties of Traditional African Foods (TAFs) and their potential to contribute to the alleviation of undernutrition, overnutrition and associated health problems. Special emphasis is placed on vegetables, fruits, cereals, edible insects, small fish species, mushrooms, legumes, sesame, tuber and root crops. Some of the identified health benefits of these TAFs include lowering of serum cholesterol, anti-carcinogenic, anti-diabetic and anti-inflammatory, cardiovascular disease prevention and anti-hypertensive properties.
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33
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Rodgers S. Minimally Processed Functional Foods: Technological and Operational Pathways. J Food Sci 2016; 81:R2309-R2319. [DOI: 10.1111/1750-3841.13422] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Revised: 07/11/2016] [Accepted: 07/15/2016] [Indexed: 01/19/2023]
Affiliation(s)
- Svetlana Rodgers
- Food Safety and Innovation; South Australian Research and Development Inst; GPO Box 397 Adelaide SA 5001 Australia
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34
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Fowoyo P, Ogunbanwo S. Virulence and toxigenicity of coagulase-negative staphylococci in Nigerian traditional fermented foods. Can J Microbiol 2016; 62:572-8. [DOI: 10.1139/cjm-2015-0752] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The incidence of coagulase-negative staphylococci (CoNS) may render food unsafe, as the clinical isolates have been reported to exude virulent traits. A total of 255 CoNS isolates from 6 traditional fermented foods (nono, kunu, wara, iru, ogi, and kindirmo) from North Central Nigeria, identified as Staphylococcus epidermidis, Staphylococcus simulans, Staphylococcus xylosus, Staphylococcus kloosii, and Staphylococcus caprae, were investigated for virulence traits. The strains were examined for biofilm formation and production of hyaluronidase, DNase, TNase, haemolysins, and superantigenic toxins (SEA, SEB, SEC, SED, and TSST-1) using standard and genotypic methods. The analysis of virulence factors revealed the production of slime in 200 isolates (78.4%); α-haemolysin in 136 (53.3%); β-haemolysin in 43 (16.9%); DNase in 199 (78.0%); TNase in 29 (11.4%); hyaluronidase in 125 (49.0%); TSST-1 in 119 (46.7%); and enterotoxin-producing isolates SEA, SEB, SEC, and SED in 61 (23.9%), 19 (7.5%), 9 (3.5%), and 8 (3.1%), respectively. PCR analysis detected tsst-1, sea, seb, and sec genes. The ability of these microorganisms to exhibit virulence evokes the potential to cause disease especially under determinate conditions or in immune-compromised patients. The occurrence of CoNS in food should not be ignored nor their pathogenic potential considered as insignificant, rather safety measures should be taken to reduce or totally eliminate their occurrence in foods.
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Affiliation(s)
- P.T. Fowoyo
- Department of Biosciences, Salem University, P.M.B. 1060, Lokoja, Nigeria
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria
| | - S.T. Ogunbanwo
- Department of Biosciences, Salem University, P.M.B. 1060, Lokoja, Nigeria
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria
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35
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Awobusuyi TD, Siwela M, Kolanisi U, Amonsou EO. Provitamin A retention and sensory acceptability of amahewu, a non-alcoholic cereal-based beverage made with provitamin A-biofortified maize. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1356-1361. [PMID: 25913617 DOI: 10.1002/jsfa.7230] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2014] [Revised: 04/15/2015] [Accepted: 04/21/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Vitamin A deficiency is a major public health problem in sub-Saharan Africa. Amahewu is a popular southern African lactic acid fermented non-alcoholic maize-based beverage, which is deficient in vitamin A. In this study, provitamin A retention and sensory acceptability of amahewu processed using provitamin A-biofortified maize and three types of inoculums during fermentation (malted maize, wheat bran and Lactobacillus starter culture) were investigated. RESULTS The total provitamin A content of amahewu samples, estimated as β-carotene, β-cryptoxanthin and α-carotene content, ranged from 3.3 to 3.8 g kg(-1) (dry weight). Provitamin A was substantially retained (79- 90% β-carotene equivalent) in amahewu after fermentation. Amahewu samples prepared with added starter cultures had the lowest retention of provitamin A. Consumers (approx. 69%) liked provitamin A-biofortified amahewu either moderately or very much. Principal component analysis of amahewu sensory data showed that 71% of variation was due to maize types and 18% of variation could be due to the inoculum used during fermentation. Amahewu samples prepared using provitamin A-biofortified maize were slightly more liked (mean score: 7.0 ± 1.2) compared to those of white maize reference samples. The use of starter culture combined with either malted maize or wheat bran as inoculum during fermentation improved the taste and aroma of amahewu and hence its acceptability. CONCLUSION Provitamin A is substantially retained in amahewu after fermentation. The slightly high acceptability of amahewu prepared using provitamin A-biofortified maize compared to that of white maize thus suggests that fermented product like amahewu can potentially be used to deliver provitamin A to vulnerable individuals.
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Affiliation(s)
- Temitope D Awobusuyi
- Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa
| | - Muthulisi Siwela
- School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, KwaZulu-Natal, South Africa
| | - Unathi Kolanisi
- School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, KwaZulu-Natal, South Africa
| | - Eric O Amonsou
- Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa
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36
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Chaves-López C, Serio A, Grande-Tovar CD, Cuervo-Mulet R, Delgado-Ospina J, Paparella A. Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12098] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food; Agriculture and Environment; Univ. of Teramo; Via C.R. Lerici, 1 64023 Mosciano Stazione Italy
- Grupo de Biotecnologia Universidad de San Buenaventura Sede Cali; Avenida 10 de Mayo La Umbría Vía a Pance Colombia
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food; Agriculture and Environment; Univ. of Teramo; Via C.R. Lerici, 1 64023 Mosciano Stazione Italy
| | - Carlos David Grande-Tovar
- Grupo de Biotecnologia Universidad de San Buenaventura Sede Cali; Avenida 10 de Mayo La Umbría Vía a Pance Colombia
| | - Raul Cuervo-Mulet
- Faculty of Bioscience and Technology for Food; Agriculture and Environment; Univ. of Teramo; Via C.R. Lerici, 1 64023 Mosciano Stazione Italy
- Grupo de Biotecnologia Universidad de San Buenaventura Sede Cali; Avenida 10 de Mayo La Umbría Vía a Pance Colombia
| | - Johannes Delgado-Ospina
- Grupo de Biotecnologia Universidad de San Buenaventura Sede Cali; Avenida 10 de Mayo La Umbría Vía a Pance Colombia
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food; Agriculture and Environment; Univ. of Teramo; Via C.R. Lerici, 1 64023 Mosciano Stazione Italy
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Colehour AM, Meadow JF, Liebert MA, Cepon-Robins TJ, Gildner TE, Urlacher SS, Bohannan BJM, Snodgrass JJ, Sugiyama LS. Local domestication of lactic acid bacteria via cassava beer fermentation. PeerJ 2014; 2:e479. [PMID: 25071997 PMCID: PMC4103073 DOI: 10.7717/peerj.479] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2014] [Accepted: 06/18/2014] [Indexed: 11/30/2022] Open
Abstract
Cassava beer, or chicha, is typically consumed daily by the indigenous Shuar people of the Ecuadorian Amazon. This traditional beverage made from cassava tuber (Manihot esculenta) is thought to improve nutritional quality and flavor while extending shelf life in a tropical climate. Bacteria responsible for chicha fermentation could be a source of microbes for the human microbiome, but little is known regarding the microbiology of chicha. We investigated bacterial community composition of chicha batches using Illumina high-throughput sequencing. Fermented chicha samples were collected from seven Shuar households in two neighboring villages in the Morona-Santiago region of Ecuador, and the composition of the bacterial communities within each chicha sample was determined by sequencing a region of the 16S ribosomal gene. Members of the genus Lactobacillus dominated all samples. Significantly greater phylogenetic similarity was observed among chicha samples taken within a village than those from different villages. Community composition varied among chicha samples, even those separated by short geographic distances, suggesting that ecological and/or evolutionary processes, including human-mediated factors, may be responsible for creating locally distinct ferments. Our results add to evidence from other fermentation systems suggesting that traditional fermentation may be a form of domestication, providing endemic beneficial inocula for consumers, but additional research is needed to identify the mechanisms and extent of microbial dispersal.
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Affiliation(s)
- Alese M Colehour
- Department of Anthropology, University of Oregon , Eugene, OR , USA ; Institute of Ecology and Evolution, University of Oregon , Eugene, OR , USA
| | - James F Meadow
- Institute of Ecology and Evolution, University of Oregon , Eugene, OR , USA
| | | | | | | | - Samuel S Urlacher
- Department of Human Evolutionary Biology, Harvard University , Cambridge, MA , USA
| | | | - J Josh Snodgrass
- Department of Anthropology, University of Oregon , Eugene, OR , USA
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Chinma CE, Ilowefah M, Shammugasamy B, Ramakrishnan Y, Muhammad K. Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12533] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chiemela Enyinnaya Chinma
- UPM-BERNAS Research laboratory; Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Muna Ilowefah
- UPM-BERNAS Research laboratory; Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Balakrishnan Shammugasamy
- UPM-BERNAS Research laboratory; Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Yogeshini Ramakrishnan
- UPM-BERNAS Research laboratory; Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Kharidah Muhammad
- UPM-BERNAS Research laboratory; Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
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Applications of microbial fermentations for production of gluten-free products and perspectives. Appl Microbiol Biotechnol 2011; 93:473-85. [PMID: 22094979 DOI: 10.1007/s00253-011-3707-3] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2011] [Revised: 10/21/2011] [Accepted: 11/02/2011] [Indexed: 02/07/2023]
Abstract
A gluten-free (GF) diet is recognised as being the only accepted treatment for celiac disease-a permanent autoimmune enteropathy triggered by the ingestion of gluten-containing cereals. The bakery products available in today's gluten-free market are characterised by lower palatability than their conventional counterparts and may lead to nutritional deficiencies of vitamins, minerals and fibre. Thus, the production of high-quality gluten-free products has become a very important socioeconomical issue. Microbial fermentation by means of lactic acid bacteria and yeast is one of the most ecological/economical methods of producing and preserving food. In this review, the role of a fermentation process for improving the quality of GF products and for developing a new concept of GF products with nutraceutical and health-promoting characteristics will be examined.
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